Every year on October 24th, food lovers from all corners of the world unite to celebrate World Tripe Day – a day dedicated to honouring one of the most versatile but sometimes controversial dishes out there: tripe! For the uninitiated, tripe is the edible stomach lining of cows, and it’s been a go-to comfort food in many cultures for centuries.
Tripe has been embraced by cuisines across Europe, Asia, Africa, and the Caribbean. Historically, it was considered a working-class meal, because it made sure that no part of the animal went to waste. Today, it’s a dish enjoyed by people from all walks of life.
In Europe, tripe dishes have become culinary icons. Think of tripes à la mode de Caen from France – a Normandy classic made with tripe, ox feet, vegetables, and a splash of Calvados, a regional apple brandy that gives it a unique twist. Or, travel to Italy and try trippa alla fiorentina, where tripe is simmered with tomatoes, onions, garlic, and topped with Parmesan. Yum!
Tripe in Jamaica: A Local Favourite
In Jamaica, tripe made its way into the food culture thanks to a mix of African, European, and Asian influences. As a by-product of cattle farming, it was often an affordable source of protein for the working class and enslaved communities. Over the years, Jamaicans perfected the art of cooking tripe, turning it into delicious meals like Tripe and Beans.
At first glance, some might think eating tripe sounds “yucky” – but trust us, it’s actually “yummy”! Not only is tripe packed with flavour, but it’s also a fantastic source of protein.
Classic Jamaican Tripe and Beans
Want to try your hand at making Tripe and Beans? Here’s our simple mouthwatering recipe to get you started:
Ingredients: Serves 5-6
- 2-3 pounds tripe (goat or cow as preferred)
- 1 tsp all purpose seasoning or meat seasoning
- 2 tablespoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper to taste
- 1 can broad beans
- 1 chopped onion
- 1 sprig thyme
- 2 stalks scallions
- Scotch bonnet pepper (optional)
- 1/4 teaspoon black pepper
- 1 ounce margarine
- 6 pimento grains
- 1 tablespoon flour
- Spinners (optional)
How to prepare:
Clean the tripe: Rinse under cold water, then rub with coarse salt or lime juice. Scrub and rinse repeatedly until it’s spotless.
Boil it: Tripe is a bit tough, so boil it for 1-2 hours until meat is slightly tender. Add thyme, pimento and garlic to the water for extra flavour.
Slice it up: Once tender, cut the tripe into bite-sized pieces.
Cook it: On medium heat add oil, after a minute or two add 2 tbsp. curry powder to toast. Stir tripe into the curry to coat then add enough water to cover the the tripe and let simmer for about 45 minutes. Top up with water as needed until meat is further tenderized. Then add the spinners, can of broad beans, margarine and the rest of the seasonings and let simmer for 10 minutes.
Finish off: To thicken the stew you can whip up a quick roux by mixing flour with water until smooth and stirring it in slowly until desired thickness is reached. Let simmer for a further 5 mins.
Serve : Curried tripe and bean stew is best eaten with freshly made fluffy rice or with ground provisions like yam, or boiled banana with a side of pear, coleslaw or shredded vegetables to balance the flavours and refresh the palette.
Other Ways to Serve Tripe
Stew Tripe and Beans: A Jamaican classic! Slow-cook tripe with broad beans, garlic, Scotch bonnet peppers, and thyme for a rich, savoury broth. Serve with rice or dumplings for an authentic taste of Jamaica.
Tripe Soup: On a cool day, nothing beats a warm bowl of tripe soup. Made with yams, dumplings, and vegetables, this dish is simmered with spices until the tripe is melt-in-your-mouth tender.
Whether you’re already a tripe enthusiast or you’re curious to give it a try, World Tripe Day is the perfect excuse to indulge in this unique, flavourful dish. From Jamaica to Italy, each culture has its own way of celebrating this culinary gem – so why not join in and make your own version?
Cover Image by : Chef Young Media
